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Bean Ragout w/Cilantro-Cornmeal Dumplings
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beans & Rice Main Dishes
Soups & Stews
Amount Measure Ingredient -- Preparation Method
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2 small zucchini, sliced and cut into quarters
1 tablespoon vegetable oil
2 onions -- chopped
1 poblano chile -- seeded & chopped
3 cloves garlic -- minced
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 28 oz. can tomatoes, undrained -- chopped
2 cups red bell pepper -- chopped
1 15 oz. can pinto beans -- rinsed & drained
1 15 oz. can black beans -- rinsed & drained
3/4 teaspoon salt, divided
freshly ground black pepper
1/2 cup flour
1/2 cup cornmeal
1 teaspoon baking powder
2 tablespoons vegetable shortening
1/4 cup Cheddar cheese -- shredded
1 tablespoon fresh cilantro -- minced
1/2 cup milk
Heat oil in a Dutch oven over medium heat until hot. Add onions; cook and
stir about 5 mins. or until tender. Add poblano, garlic, chili powder, cumin,
and oregano; cook and stir about 2 mins.
Add tomatoes, zucchini, red bell pepper, beans, and 1/4 tsp. salt; bring t
o a boil. Reduce heat to med-low, and simmer, uncovered, 5-10 mins. or until z
ucchini is tender. Season to taste with salt & pepper.
To prepare dumplings, combine flour, cornmeal, baking powder, and remainin
g 1/2 tsp. salt in a medium bowl; cut in shortening with pastry blender or fork
until mixture resembles coarse crumbs. Stir in cheese and cilantro and then
add milk. Blend just until dry ingredients are moistened.
Drop dumpling dough into 6 rounds on top of simmering ragout. Cook, uncov
ered, 5 mins. Cover and cook 5-10 mins. more or until toothpick inserted into
center of dumplings comes out clean. Garnish as desired.
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